Pheasant breast with polenta and black truffles


  • Breast of pheasant
  • Bacon
  • Corn meal
  • Black truffle
  • Porcini mushrooms
  • Sage
  • Rosemary
  • Juniper berries
  • Garlic
  • Salt
  • Pepper


Season the pheasant breast with salt, pepper, sage and rosemary. After wrapping it in the bacon, brown it in a frying pan with oil, garlic and juniper berries.

Flame with the cognac. Lower the heat and cook for about an hour. Serve with polenta made of corn meal and truffles.

fotografia del piatto